Entree: Saint Martin (French part) – Vivaneau Grillé (Grilled whole red snapper seasoned with Creole-style herbs, garlic, and citrus, finished with a buttery herb basting)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole red snappers, gutted and scaled, approx. 2 lb (900 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced, about 1 oz (30 g)
- 2 limes, juice and zest (about 4 tbsp / 60 ml juice)
- 2 tbsp (8 g) fresh parsley, chopped
- 4 sprigs fresh thyme
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional), approx. 1 oz (30 g)
- 1 tbsp (15 g) paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 4 tbsp (60 ml) dry white wine (optional, for basting)
- Lime wedges, for serving

Instructions

1. Make the rub: in a small bowl combine olive oil, minced garlic, shallot, lime zest, parsley, paprika, cayenne, salt, and pepper to form a paste.
2. Prepare the fish: pat the red snappers dry and score each side with 3 shallow diagonal cuts. Rub the paste all over the outside and inside the cavities. Insert a thyme sprig and a few parsley sprigs into each cavity; if using, tuck a little chopped Scotch bonnet into the cavity for heat.
3. Let rest: refrigerate for 20–30 minutes at room temperature to absorb flavors while you heat the grill.
4. Preheat grill: prepare a medium-high heat (about 400–450°F / 200–230°C). Oil the grates well to prevent sticking.
5. Grill the fish: place the fish directly on the hot grates. Grill 6–8 minutes per side, depending on thickness, until skin is crisp and flesh flakes easily with a fork (internal temperature about 145°F / 63°C). If fish begins to char too quickly, move to a cooler zone and cover.
6. Make basting sauce: while fish cooks, melt butter in a small pan with the white wine (if using), lime juice, and a pinch of salt; keep warm.
7. Baste and finish: during the last 2 minutes of grilling, brush the fish with the butter-lime sauce to glaze. Remove from grill and let rest 3 minutes.
8. Serve: transfer to a platter, squeeze additional lime over the fish, and serve with extra lime wedges and a green herb garnish.